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Puffy Omelet With Zucchini Sauce

Western.Chefs's picture
Ingredients
  Eggs 6 Large
  Olive oil/Salad oil 1 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs) (fresh or frozen)
  Chopped onion 1⁄2 Cup (8 tbs) (fresh or frozen)
  Garlic 1 Clove (5 gm), minced
  Canned cut zucchini in italian style tomato sauce 16 Ounce (1 can)
  Tomato sauce 8 Ounce (1 can)
  Cream of tartar 1⁄4 Teaspoon
  Mozzarella cheese 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 350F.
2. Separate eggs and place whites and yolks in large bowl and small bowl respectively.

MAKING
3. In 10-inch skillet with ovenproof handle, over medium-high heat, heat oil.
4. Reserving 1 tablespoon chopped pepper saute the remaining pepper, onion and garlic until tender for about 2 minutes.
5. Stir in zucchini with its sauce and tomato sauce and bring to boiling.
6. Reduce heat and simmer, uncovered, 5 minutes.
7. With portable electric mixer at high speed, beat egg whites and cream of tartar until stiff peaks form and set aside.
8. With same beaters, beat egg yolks until thick and lemon-colored.
9. Fold beaten yolks into egg-white mixture until no white streaks remain.
10. In center of skillet, sprinkle mozzarella over zucchini and sauce.
11. Pour egg mixture over cheese and bake 20 minutes until omelet is set and golden.

SERVING
12. Sprinkle reserved green pepper over top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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